Full body wines for a special occasion
Amarone della Valpolicella is a wine of great structure, complex, elegant, velvety ruby red color with garnet highlights. It is traditionally paired with game dishes, grilled meats, stews and mature cheeses.
It Is produced from dried grapes of Corvina, Corvinone, Rondinella, and Oseleta Negrara: harvested by hand in small boxes in early September and then leave them to rest until january/february so that the water contained in the grapes to evaporate! It is this drop in weight which allows to obtain a naturally strong concentration that can resist for more than twenty years and can thus bear the name Amarone.
The slow fermentation in stainless steel tanks and the long aging in French oak allow you to make Amarone a remarkable complexity and elegance!
NEGRAR (Classic Valpolicella)
Harvest and Drying Method
best grapes are harvested by hand in boxes where they naturally dry till january/february.
in steel tanks with natural yeasts. The fermentation required more than 50 days and every day we make a gentle breaking of the pomace.
the wine is aged in french oak barriques for 24 months and then 12 months in the bottle
Intense ruby red. Warm and spicy bouquet, with aromas of raisins, cherry, vanilla, tobacco and chocolate. Very well-structured, complex, elegant and velvety.Amarone has a distinctive flavour because of its unique production method. An extremely important wine in Italian viticulture, Amarone is an exclusive and unique symbol of the Valpolicella wine region.
Corvina, Corvinone, Rondinella, Oseleta, Negrara
Kilograms of grapes
dishes of game, braised meat, stews and cheeses. Also excellent as meditation wine at the end of the meal.
Between 16 and 18°C.
Really good Amarone, with a tasty red meat is perfect.